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K-12 Schools

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Lora Gilbert: Changing Directions

 By Becky Schilling on Apr. 18, 2011

At a Glance: Lora Gilbert •Senior Director of Food & Nutrition Services •Orange County Public Schools, Orlando, Fla. •Years in foodservice: 23 •Years at Orange County: ...

Operations

Where are the savvy shoppers?

 By Paul King on Apr. 04, 2011

I am a terrible grocery shopper. Just ask my wife. My failing lies not with budgeting; I’m very savvy when it comes to paying the best price or getting the best value for an item. No, my fault is buying some ingredients with the intent to use and then forgetting about them until they have sat in the refrigerator until they have gone sour, or rancid, or moldy.

Steal This Idea

Art and Food

Mar. 28, 2011

We hosted a student art exhibit and tour of our warehouse facilities. The art represents each student’s vision of wellness, and the original artwork will be displayed permanently in the Student Nutrition Center. This event showcases both the work do

Operations

NPD research: What drives millennials’ food choices?

Mar. 23, 2011

The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the Millennial generation, also known as Generation Y, have significantly decreased their rate of dining out.

People

Misty Phillips

Mar. 16, 2011

Misty Phillips, general helper for Fairborn City (Ohio) Schools, is the model of an exceptional employee, says Child Nutrition Director Paula Montgomery. Phillips is quick to notice obstacles and is always positive when planning the solutions. She is alwa

Operations

2011 Menu Development Survey: State of the plate

Mar. 16, 2011

When it comes to “hot” cuisines, Thai is still “the one,” according to respondents in our 2011 Menu Survey. But Thai’s got competition from two other cultures, and some interesting cuisines were mentioned by operators.

People

On Local Sourcing for Mike McTaggart

Mar. 11, 2011

FSD talked with Mike McTaggart, president of Quest Food Management Services, about the company’s new Quest for Life program, which focuses on from-scratch cooking, local sourcing, and educating both parents and students.

Operations

The death of compromise?

By Paul King on Feb. 21, 2011

I read an interesting OpEd piece in the Los Angeles Times last week, about the return to “normalcy” in the Longworth Building cafeteria at the U.S. House of Representatives. The writer was celebrating the fact that former House Speaker Nancy Pelosi’s greening initiative in the cafeteria apparently has failed.

Operations

FSD’s 2010 Catering Survey

Feb. 18, 2011

Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

Menu

The Wonderful World of Cheese

By Willie Kiernan on Feb. 18, 2011

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items.

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